Heavenly Hazelnut Pralines

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An amazing treat that I have adapted to become low fodmap as well as gluten and dairy free. Takes a bit of time to make but is absolutely worth the effort!!! Make a larger batch and store them in the refrigerator (although unsure how long they last…they tend to get quickly eaten no matter how many you make).
For this recipe, you need to temper chocolate (please see further down this page). If you’ve done this before, just follow the recipe. If you have never tempered chocolate before, you may want to read up on all the “dos and don’ts” in this exact procedure – there are lots of great websites discussing this.

Hazelnut filling

250 ml hazelnuts (which comes to about 150 nuts, so if you follow a strict low fodmap diet you will need to calculate how many balls you can eat as you should eat a maximum of 15 hazelnuts). (My melon baller makes 40 small balls, which means 3.75 hazelnuts in each).
75 ml pure maple syrup
2 tbsp rice syrup
150 ml hazelnut milk (almond milk will also work but give a different flavour)
75 ml cacao butter, (as measured when melted)
1 tsp vanilla extract
A pinch of salt (brings the flavour out)

1. Process hazelnuts in a blender until a smooth butter is formed (if you use ready made hazelnut butter you only need about 170 ml).
2. Add all other remaining ingredients except the butter. Blend.
3. Add the melted butter and mix until well combined. Do not overbeat! You can also use a spatula towards the end if it is not thoroughly mixed.
4. Pour the mix into a container and place in the freezer until firm.
5. Scoop out with melon baller and make small balls. Again, place in freezer until ready to be coated with the chocolate.

The chocolate

The chocolate needs to be tempered; heated and cooled to exact temperatures. The tempering allows for a smooth and shiny dipping chocolate that “snaps” when you bite into it. Don’t forget to use completely dry utensils.

250 ml cacao powder
375 ml cacao butter, finely chopped + 1 chunk to be used later (size of a thumb)
125 ml maple syrup
1,5 tsp vanilla extract
A pinch of salt
You also need a candy thermometer.

1. Melt the powder and butter (but save the chunk for the next step) in a bain marie (a bowl over water, simmering at a low temperature). Whisk the melting chocolate until it has reached 46C. Remove immediately!!
2. Add the syrup, vanilla extract and salt plus the large chunk of cacao butter, continue to whisk until the temperature has cooled to 29C. The chunk of cocoa butter is to assist you in the cooling process. When at 29C just remove what may remain of the chunk.
3. Put the bowl back on top of the saucepan and heat again. When at 31C remove immediately. The chocolate is now in temper and will produce a wonderful coating for your hazelnut balls.

Dipping

Shredded coconut
Chopped nuts
Cacao nibs

1. Using a toothpick, dip your hazelnut balls into the chocolate mixture, carefully coating all sides. Then dip into a bowl with the topping of you choice. Work quickly so the chocolate doesn’t cool down too much.
2. Store in the refrigerator.

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